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Garden Ranch Dressing

vegan garden ranch dressing on a plate with carrots, tomatoes, and celery

Use your leftover cashew pulp in this vegan, Garden Ranch Dressing. Pairs perfectly with veggies, over a salad, or however you choose to enjoy it!

Servings: 3

Prep Time: 15 min
Run Time: None


  • 1 batch pulp from cashew creamer
  • 3 tbsp lemon juice
  • 2-3 tbsp parsley, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 1 clove garlic, grated
  • ¼ - ½ tsp salt
  • ¼ tsp onion powder
  • ⅛ tsp black pepper


  1. Start by making a cashew creamer using the collector cup method.
  2. Then, pour the pulp into a bowl and add lemon juice, parsley, dill, grated garlic, salt, onion powder, and black pepper.
  3. Stir and set in the fridge to thicken if desired.
  4. Serve over salad, with veggies, or however you’d like!
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